Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

 

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

1 pound beef stew meat, cut into smaller pieces

2 T. butter

1 T. canola oil (not olive oil)

4 onions, very thinly sliced

2 cubes chicken bouillon

1 bay leaf

salt and ground black pepper to taste

1 1/2 cups water, or as needed

 

Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; stir and cook for 15 minutes. Add water to pot. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours. Check occasionally to make sure it doesn’t get too dry. Onions should release enough liquid along with the water to keep it moist. But if necessary, add a bit more water. When finished, beef should be very tender and the onions will have cooked down to a thick rich sauce. Serve with rice, pasta, or pita bread.

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled

3 T. olive oil

6 cups canned beef broth

1 1/2 cups tawny Port

1 T. tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 T. (3/4 stick) butter

1 1/2 T. all purpose flour

1 large bunch watercress

 

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 T. butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 T. butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Beef Tips & Noodles

Beef Tips & Noodles

Beef Tips & Noodles

 

1 Package of stew meat

3 packages of brown gravy mix

2 C. of water

1 (small) can of mushrooms – drained

Wide egg noodles

 

The night before, sprinkle stew meat with garlic powder and salt & pepper. Place stew meat in your crock pot in the morning. Add the 3 packages of gravy mix and 2 C. of water, and the mushrooms. Cook on low for about 6 to 7 hours. Serve over hot cooked noodles.

Bacon & Beef Hot Dish

Bacon & Beef Hot Dish

3-4 strips bacon (more if you use center cut)

1 C. diced celery

1 C. diced green pepper

1 C. diced onion

1 lb. lean ground beef

3 C. cooked rice

1 can tomato soup

salt & pepper to taste

 

Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!

Potato, Kale, and Kielbasa Casserole

Potato, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)

½ stick (¼ cup) unsalted butter

¾ cup chicken broth

2 tablespoons cider vinegar

2 ½ pounds kale, coarse stems discarded and the leaves washed well

½ pound Münster, grated coarse (about 2 cups)

1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces

2 large onions, halved lengthwise and sliced thing crosswise

 

Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.  In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.

Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.  In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.  Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.  On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.  Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

You can use 1 1/2 cans of crescent rolls instead of making your own dough.  Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

Beer Batter Cheese Bread

Beer Batter Cheese Bread

Beer Batter Cheese Bread

 

3 C. Self-Rising Flour

1/4 C. Granulated Sugar

1 C. Extra Sharp Cheddar Cheese, grated

1/4 C. Green Onions, chopped

1 12-oz. can Beer

 

Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve. In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened. Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container. May freeze for up to 90 days. Slice to serve. Store at room temperature in an air-tight container.

Keilbasa Casserole [Hot Dish]

Keilbasa Casserole [Hot Dish]

1lb beef keilbasa cut into rings about a 1/2 inch thick (I use Hillshire Farms)

4 med. red skin potatoes, sliced about 1/4 inch thick

1 large yellow or white onion, sliced 1/4 inch thick

Basic white sauce, using butter, flour, milk and some dillweed

 

Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced keilbasa on top of onions and add more sauce. Do this until all the potatoes, onions and keilbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy.

Taco Meatloaf

Taco Meatloaf

 

3 eggs, lightly beaten

2 cups picante sauce, divided

1 can (16 ounces) kidney beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 medium onion, chopped

2 cans (2-1/4 ounces each) sliced ripe olives, drained

3/4 cup dry bread crumbs

1 envelope taco seasoning

1 teaspoon ground cumin

1 teaspoon chili powder

2 pounds ground beef

2 cups (8 ounces) shredded cheddar cheese

Additional picante sauce, optional

 

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.  Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.  Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

Benedict Skillet

Benedict Skillet

Benedict Skillet

 

4 egg yolks, beaten

6 T. lemon juice

1 C. butter, melted

1 bag frozen shredded hash browns

Turkey ham, cubed

Eggs, 3 or 4 per person

 

To prepare sauce, place well beaten egg yolks in a saucepan over low heat. Slowly stir in the lemon juice. Cook, whisking constantly as you drizzle in melted butter and continue to cook until sauce thickens. In a skillet over medium heat, fry hash browns in a little oil. In another skillet, sauté cubed turkey ham in a little butter. In another skillet, fry 3 or 4 eggs per person. To serve, pile hash browns on a plate, top with ham, then eggs, and complete the Benedict Skillet with plenty of warm sauce.

Sour Cream Casserole Hot Dish

Sour Cream Casserole Hot Dish

1 lb. lean ground beef

12 oz. egg noodles

8 oz. sour cream

8 oz. cream cheese

4 oz. grated sharp cheddar cheese

2 cans tomato sauce

1 bunch green onions

 

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Deviled Cauliflower

Deviled Cauliflower

Deviled Cauliflower

 

1 lb. cauliflower florets, trimmed, cut into florets

2 T. unsalted butter, melted

1-1/4 T. all purpose flour

1/2 cup plus 3 T. skim milk

1/2 bay leaf

dash of ground nutmeg

2-1/2 tsp. Dijon mustard

1/2 tsp. Worcestershire sauce

1/4 cup plus 1 T. breadcrumbs

 

Place cauliflower in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until just tender. Drain. Rinse under cold water. Drain well and transfer to a 9×13 inch baking dish. Combine 1-1/4 Tbs. Melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly. Gradually whisk in milk. Add bay leaf and nutmeg and whisk often until mixture simmers. Cover partially and simmer 3-4 minutes, stirring often, until thickened. Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf. Pour sauce over cauliflower and stir until well coated. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350°F. Sprinkle breadcrumbs over cauliflower. Drizzle with remaining butter. Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

1 lb. bacon  

1 bag egg noodles

1 can undrained sauerkraut

 

Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

Winter Steak

Winter Steak

Winter Steak

 

1 rib eye steak, trimmed of excess fat

1 T. olive oil

2 T. Worcestershire

1 T. Dijon

1/2 tsp. seasoned salt

Red onion slices, separated into rings

3 T. goat cheese

2 T. butter, room temperature

1 finely chopped green onion

1 tsp. finely chopped parsley

1/2 tsp. melted butter

 

Heat oil in skillet. Combine Worcestershire, Dijon and seasoned salt in a small bowl and mix well. Spoon over one side of the Rib eye and place rib eye in the hot skillet, sauce side down. Spoon sauce on top of steak. Sear steak, turning once. Place onion rings in skillet beside steak. Spoon any remaining sauce on top of steak. Drizzle steak with butter. Place skillet in a 400° oven and finish cooking the steak for 15 minutes. While steak is in the oven, combine goat cheese, butter, green onions and parsley in a bowl and mix well. Place steak on a plate and top with a spoonful of the goat cheese mixture. Transfer onions to the plate, beside the steak. Serve with a baby romaine salad topped with red onion rings, quartered artichoke hearts and your favorite dressing. Note: This goat cheese topping is excellent with hot bread or on roasted potatoes.

Tuna Burgers with Wasabi Mayonnaise

Tuna Burgers with Wasabi Mayonnaise

2 pounds very cold, skinless yellowfin tuna, cut into chunks (I chill the tuna in the freezer for 10 minutes before starting – it’s a lot easier to chop and handle) 

1/3 cup fresh cilantro leaves 

3 tablespoons mayonnaise 

1 1/2 tablespoons Dijon mustard 

1/3 cup panko crumbs 

2 green onions, chopped 

1 tablespoon grated fresh ginger 

1 tablespoon soy sauce 

1 teaspoon freshly ground black pepper 

A few handfuls mixed salad greens 

6 hamburger buns, split and toasted 

2 avocados, peeled, pitted and sliced 

Fresh chives 

  

Wasabi Mayonnaise: 

1 cup mayonnaise 

2 minced green onions 

2 teaspoons wasabi powder 

2 tablespoons fresh lime juice 

1 tablespoon Dijon mustard 

Salt and pepper to taste 

  

Place first 4 ingredients in a food processor. Pulse briefly, just until the mixture is roughly chopped. Add the panko, onions, ginger, soy sauce and pepper; pulse again to combine. Form into 6 patties and place on a baking sheet or shallow baking dish. Cover and chill 30 minutes. Mix together all ingredients for the Wasabi Mayonnaise, cover and chill until serving time. Grill the burgers over medium-high heat about 3 minutes per side. Be careful not to overcook; these are best removed from the grill rare and left loosely covered for a few minutes to finish cooking to medium-rare. Overcooked tuna will be dry. Serve the burgers on lettuce lined buns and topped with the wasabi mayonnaise, avocado slices and chives.

Yellow Tomato Custard

Yellow Tomato Custard

Yellow Tomato Custard

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 T. of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In skillet, sauté the tomato chunks in olive oil over medium-high hear until they are soft and falling apart. Continue to cook for 10 minutes more to allow tomatoes to get even softer and thicken up a bit, stirring frequently. It should reduce down into a puree of about 2 cups. Meanwhile, grease your baking cups with butter and place in a large deep pan. Preheat the oven to 325 degrees. Remove tomatoes from heat and allow to cool five minutes. Measure out 2 cups of tomato puree and add to blender with eggs, salt and saffron; liquefy. Strain mixture into a large measuring cup. You want 4 cups of custard. Add custard to the baking dishes and place the large pan into the oven. Pour boiling water into the large pan to about halfway up your custard cups. Bake in the water bath until the custard is set around the edges and just slightly jiggly in the middle. (30 minutes for a 11×7 ceramic baking dish – your times will vary depending on container)

Lemon Drop Martini Cubes

Lemon Drop Martini Cubes

LEMON DROP MARTINI CUBES

3 3-oz. pkg. lemon-flavor gelatin

2 ¾ cups boiling water

1 cup vodka

6 Tbsp, lemon juice

Nonstick cooking spray

Sugar and/or lemon slices

In a large bowl stir together lemon gelatin and boiling water until completely dissolved. Add vodka and lemon juice. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill 3 hours or until firm. Cut into 1-inch squares. Serve in sugar-rimmed cocktail glasses with lemon slices.

number of servings 6

per Serving 260 cal., o g fat, o mg chol., 244 mg sodium, 42 g carb., o g fiber, 41 g sugars, 4gpro.

15 Minute Hamburger Stroganoff

15 Minute Hamburger Stroganoff

1 lb. hamburger

8 to 10 oz. bag wide egg noodles

1 can cream of mushroom soup

3 T.p. sour cream

2 T.p. chopped onion

Salt and pepper

1 sm. can sliced mushrooms (optional)

 

Brown hamburger with chopped onion, salt and pepper, browning meat to taste. Drain off drippings.

While meat is browning, boil water for cooking egg noodles. Salt water, if desired. Cook noodles to desired tenderness. Drain off water. Add to drained hamburger mixture 1 can cream of mushroom soup and 3 T. sour cream. Stir over medium heat. Add can of drained mushrooms. Heat thoroughly. Add hamburger mixture to drained noodles or serve hamburger mixture over noodles.

Spicy Sausage, Mushroom, and Polenta Bake

Spicy Sausage, Mushroom, and Polenta Bake

Spicy Sausage, Mushroom, and Polenta Bake

1 pound bulk Italian sausage

2 cloves garlic, minced

1 medium fresh jalapeño chile pepper, seeded and finely chopped (optional)

1 24 ounce jar marinara sauce

4 cups chopped fresh mushrooms

¾ cup thinly sliced green onions (6)

2 cloves garlic, minced

1 teaspoon snipped fresh rosemary

1 T. olive oil

½ cup whipping cream

¼ cup dry white wine or chicken broth

½ teaspoon salt

4 cups chicken broth

½ cup water

2 teaspoons dried Italian seasoning, crushed

1 9.2 ounce package quick-cooking polenta mix (1 -1/2 cups)

2 cups shredded smoked provolone cheese (8 ounces)

 

In a large skillet cook sausage, 2 cloves minced garlic, and the jalapeño, if using, over medium-high heat until sausage is no longer pink. Drain fat. Stir in marinara sauce. Simmer, uncovered, over low heat for 15 minutes, stirring frequently. Remove from heat; set aside. In another large skillet cook mushrooms, onions, 2 cloves minced garlic, and the rosemary in hot oil over medium heat until mushrooms release their liquid and liquid evaporates, leaving mixture almost dry. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is reduced to a thick, creamy consistency, stirring occasionally. Remove from heat; set aside. Preheat oven to 375°F. Grease a 3-quart oval or rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish. Set aside. In a large saucepan bring chicken broth, the water, and the Italian seasoning to boiling. Add polenta in a slow, steady stream, stirring constantly; reduce heat. Simmer, uncovered, about 1 minute or until polenta is thickened, stirring constantly. Working quickly, evenly spread half of the cooked polenta over the sausage in the baking dish. Add the mushroom mixture, spreading evenly. Sprinkle half of the provolone cheese over the mushroom mixture. Quickly spread the remaining polenta over top as evenly as possible. Top polenta with the remaining sausage mixture and remaining cheese. Cover with a sheet of greased foil. Bake for 25 to 30 minutes or until heated through.

 

8 servings

Nutrition Facts

Per Serving:

575 calories, (16 g saturated fat, 4 g polyunsaturated fat, 14 g monounsaturated fat), 86 mg cholesterol, 1621 mg sodium, 40 g carbohydrates, 6 g fiber, 9 g sugar, 22 g protein.

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Honey-Chile Chicken on Coconut Rice

Nonstick cooking spray

2 cups water

1 14 ounce can unsweetened light coconut milk

1 ¼ cups uncooked jasmine rice

½ teaspoon salt

2 teaspoons olive oil

¾ cup chopped onion

¾ cup chopped yellow and/or red sweet pepper

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 ½ cups frozen peas

2 T. honey

2 T. Asian chili paste (sambal oelek)

1 T. lime juice

2 teaspoons reduced-sodium soy sauce

3 cups chopped cooked chicken breast

Raw chip coconut, toasted (optional)

¼ cup snipped fresh cilantro

Lime wedges

 

Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray. In a small saucepan bring the water and coconut milk to boiling; pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add onion and sweet pepper; cook 5 minutes or just until tender, stirring occasionally. Add ginger and garlic; cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice. In a medium bowl combine the next four ingredients (through soy sauce); stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut (if desired) and cilantro. Serve with lime wedges and/or additional chili paste.

 

8 servings

 

283 calories, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 45 mg cholesterol, 369 mg sodium, 36 g carbohydrates, 2 g fiber, 8 g sugar, 21 g protein.

Oregon Blueberry Ice Cream

Oregon Blueberry Ice Cream

2 pints Oregon blueberries

1 quart whole cream

2 egg yolks or equivalent pasteurized egg substitute

¾-C. sugar

¼-C. water

1 lemon, juice & zest

Pinch salt

 

Pick through Oregon Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° until bright blue not cooked.  In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill. For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

3 pounds boneless beef short ribs

Salt

Ground black pepper

2 – 3 T. olive oil

2 medium onions, thinly sliced

6 cloves garlic, minced

3 medium carrots, halved lengthwise and sliced (1-1/2 cups)

1 cup coarsely chopped celery (2 stalks)

1 14 ounce can reduced-sodium beef broth

1 ½ cups dry red wine, such as Merlot or Cabernet Sauvignon

1 6 ounce can tomato paste

4 sprigs fresh thyme

1 8 ounce package cremini mushrooms, quartered (thickly slice larger caps)

1 recipe Firm Polenta

1 T. snipped fresh Italian (flat-leaf) parsley or basil (optional)

 

Preheat oven to 325°F. Sprinkle ribs with salt and pepper. In a 6- to 8-quart oven-going Dutch oven heat 1 T. of the olive oil over medium heat. Brown ribs, half at a time if necessary, in the hot oil, turning to brown all sides; remove ribs and set aside. In the same Dutch oven cook onions and garlic for 2 minutes, adding another 1 T. of the oil if needed. Add carrots and celery; cook about 5 minutes more or until vegetables are tender. Return ribs to Dutch oven with the vegetables. Stir in broth, wine, tomato paste, and thyme sprigs. Bring to boiling. Cover; bake for 1-1/2 hours. Stir in mushrooms. Bake, uncovered, for 45 to 60 minutes more or until ribs are tender and sauce is slightly thickened. Cool for 30 minutes. Discard thyme sprigs. Season to taste with additional salt and pepper. Transfer rib mixture to a large airtight container; cover. Chill for at least 8 hours or up to 3 days. Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. Using a spoon, remove any fat from surface of the sauce. Spoon ribs and sauce into prepared baking dish. If desired, cut short ribs into smaller portions. Run a thin metal spatula around the edges of the Firm Polenta in the loaf pan. Remove polenta loaf from pan and cut into 1-inch cubes. Arrange cubes evenly over the ribs and sauce in the baking dish. Brush the cubes with the remaining 1 T. olive oil. Bake, uncovered, about 1 hour or until ribs and sauce are heated through and polenta is lightly browned. If desired, sprinkle with parsley.

 

Nutrition Facts

Per Serving: 8 servings

593 calories, (16 g saturated fat, 2 g polyunsaturated fat, 20 g monounsaturated fat), 86 mg cholesterol, 716 mg sodium, 26 g carbohydrates, 3 g fiber, 6 g sugar, 22 g protein.

 

 

Firm Polenta

 

3 cups water

1 cup yellow cornmeal

1 cup cold water

½ cup shredded Parmesan cheese (optional)

 

Bring the 3 cups water to boiling in a 2-quart saucepan. Meanwhile, combine cornmeal, cold water, and 1 teaspoon salt in a small bowl. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese, if desired. Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or until firm. Polenta may be kept in the refrigerator for up to 3 days before serving.

Oregon Blueberry Coulis

Oregon Blueberry Coulis

2 C. Oregon blueberries

1/3 C. sugar

1 T. balsamic vinegar

1 T. lime or lemon juice

 

Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.

Fiddlehead Fern Fritters with Ad Hoc Green Sauce

Fiddlehead Fern Fritters with Ad Hoc Green Sauce

fiddlehead fern fritters with ad hoc green sauce

3 cups (about 2 bunches) leafy herbs: any combination of cilantro, basil, mint, and/or parsley, washed, dried, and stemmed

1 clove garlic, roughly chopped

2 teaspoons finely chopped peeled ginger

Juice of 1 lime, plus more as needed

1/4 jalapeno pepper, seeded (optional)

1 teaspoon dried oregano (optional)

1/4 to 1/2 cup extra-virgin olive oil

1/2 teaspoon fine sea salt

 

1 cup chickpea flour (also sold as gram flour)

1 teaspoon fine sea salt

1 teaspoon dried dill

1/2 teaspoon ground coriander

1/2 teaspoon baking powder

1/4 teaspoon ground black pepper

A few pinches of ground cayenne

3/4 to 1 cup cold water

1/2 pound Ladyfern or Ostrich fiddlehead ferns (50 to 60 pieces)

2 cups neutral oil

Coarse sea salt, for finishing

 

To make the sauce, combine the herbs, garlic, ginger, lime juice, jalapeno, and oregano in the bowl of a food processor or blender and whiz until smooth and well blended. Scrape down the sides of the bowl as needed. Add V4 cup of the olive oil, and process again until blended. If the sauce seems too thick, add the remaining olive oil gradually. Season with the salt. Taste and add more salt or lime juice as needed. To make the fritters, in a large bowl, whisk together the chickpea flour, salt, dill, coriander, baking powder, black pepper, and cayenne with a fork until well mixed. Add % cup of the cold water, stirring until absorbed. Add more water as needed; you want it to resemble pancake batter—neither too thick nor too thin. Stir in the fiddlehead ferns until well coated and let sit until you’re ready to fry. Place a wire rack on a sheet pan or arrange a few paper towels under the rack to catch any oil. Heat the oil in a 10- or 12-inch skillet over high heat to 275 to 300 degrees F. (A candy thermometer is helpful here.) The oil is ready when a drop of batter bubbles immediately upon contact. Using tongs and in small batches, drop the battered fiddleheads into the oil and fry until golden and crispy, about 90 seconds. Using a slotted spoon, transfer the fritters to the rack to drain. Skim and discard any burned bits floating in the oil.

Sprinkle the fritters with the salt and eat while still warm, served with the sauce.

Savory Oregon Blueberry Sauce

Savory Oregon Blueberry Sauce

1½-C. Oregon blueberries

2 T. chopped shallots or onions

2 T. butter or margarine

2 T. flour

½-tsp. dried thyme, crushed

¼-tsp. dried rosemary, crushed

½-C. dry red wine

½-C. water

 

Sauté shallots in butter or margarine in small saucepan. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2½-C.

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Winter may not be as cold in the Northwest as other parts of the country, but it sure is dark. We get pretty excited at the sight of green stalks and leafy herbs; it means the days are getting longer and brighter. This soup is a mouthful of green — leek, asparagus, mint, and tarragon—bolstered by the thickening power of potatoes. If you’ve got sorrel growing in the yard or have access to wild watercress, feel free to throw some into the pot as well. Although this green soup is plenty good on its own, the lavender-lemon goat cheese, added just before serving, transforms it into a luxurious ride.

 

4 ounces (about 1/2 cup) plain goat cheese

3/4 teaspoon finely chopped dried culinary lavender

Grated or minced zest of 2 medium lemons

3 medium-starch potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces

2 cloves garlic, peeled

1 teaspoon fine sea salt

3 cups water

3 T. extra-virgin olive oil

1/2 pound leeks, white and light green parts only, washed thoroughly and cut into 1/2-inch rounds

1 pound asparagus, woody ends trimmed, cut into 2-inch pieces

4- to 5-inch piece Parmigiano-Reggiano rind (optional, see note)

1/4 teaspoon ground black pepper

1/4 cup sorrel or watercress (optional)

1/2 cup whole mint leaves

1 T. fresh tarragon leaves, stemmed

Juice of 1/2 lemon

1/2 baguette or favorite crusty loaf, cut into 1/2-inch-thick slices (optional)

 

Put the goat cheese in a small bowl and mash until soft and malleable. (You can also do this in a food processor.) Stir in the lavender and half of the lemon zest until evenly distributed. Shape the cheese into a log and wrap in parchment paper, twisting each end tightly like a candy wrapper. Place the cheese in the freezer for about 15 minutes, then transfer to the refrigerator until ready to use. Preheat the oven to 300 degrees. Put the potatoes, garlic, and 1/2 teaspoon of the salt in a medium saucepan and cover with the water. Bring to a boil over medium-high heat, cover, reduce the heat to medium low, and cook until the potatoes are fork-tender, about 10 minutes. Using a slotted spoon, transfer the potatoes with garlic to a medium bowl, and reserve the cooking water. In a large, heavy-bottomed pot, heat the oil over medium heat, tilting the pan to coat. Add the leeks and stir to coat with the oil. Cook until softened, about 5 minutes. Add the asparagus and cook until softened, about 2 minutes. Add the potatoes and 5 cups liquid — measure out the reserved potato water and add enough tap water to equal 5 cups. Add the cheese rind, remaining 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium low and cook, uncovered, until the asparagus is tender, about 10 minutes. Add the sorrel to the pot at around minute 8 of cooking. Meanwhile, arrange the baguette slices on a sheet pan and toast until crisp in the oven, 20 to 30 minutes. Remove the cheese rind from the pot and stir in the mint, tarragon, and remaining lemon zest. Puree the soup until smooth using an immersion or stand blender (be careful of spattering hot liquid and be sure to only fill the stand blender halfway). Return the soup to the pot and gently rewarm over low heat. Gradually add the lemon juice, tasting for acidity, and season with additional salt as needed. To serve, ladle the puree into six bowls. Using a serrated knife, cut the goat cheese log into 1/4-inch rounds and smear over each crostini, floating them in the soup bowls, or simply drop one or two cheese rounds into each bowl. The puree reheats well and will keep for about 4 days in an airtight container in the refrigerator. Transfer the patties to a sheet pan and place into the oven to keep warm until serving. The patties will be slightly soft on the inside with a firm, crusty coating. NOTE: If you have a Parm rind on hand, feel free to use it for an umami boost; if not, though, no worries — the soup will still be lovely.

Oregon Blueberry Calfoutis

Oregon Blueberry Calfoutis

1 pound Oregon blueberries

3 T. sliced almonds

3 T. unsalted melted butter

¾ C. sugar

¼ tsp. salt

4 large eggs

3 egg yolks

1 tsp. vanilla

¼ C. brandy

1¼ C. whipping cream

2/3 C. all purpose flour

 

Preheat oven to 350°. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat six 4½x5½-inch baking dishes with butter and set aside. Place flour, 2/3 C. sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, ¾ C. cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfoutis warm and topped with whipped cream.

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

5 eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt, plus more for seasoning

1/3 cup flour

8 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

¼ cup soy sauce

2 T. rice vinegar

2 T. mirin

1 teaspoon hot chili sauce or Sriracha, optional

½ teaspoon sesame oil

1 teaspoon sugar

Grapeseed or other neutral oil for frying

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.

Oregon Blueberry-Lemon Squares

Oregon Blueberry-Lemon Squares

2 C. rinsed Oregon blueberries

2¼ C. all-purpose flour

½ C. powdered sugar

1 C. (½ lb.) butter

4 large eggs

1 tsp. grated lemon peel

1/3 C. lemon juice

1 C. granulated sugar

½ tsp. baking powder

 

Mix flour and ½ C. powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9×13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with tsp. powdered sugar and let cool at least 15 minutes. Serve warm or cool.

Neskowin Blueberry Salmon

Neskowin Blueberry Salmon

1 C. Oregon blueberries

2 Chinook salmon filets, 6-8 oz. Each

½ fresh ruby red grapefruit

½ C. crushed pineapple

2 fresh limes

fresh ground black pepper

½ tsp. chili powder

1 small Anaheim chile

2 T. butter

¾ C. brown sugar

 

Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chili into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chili slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

6 T. unsalted butter, well chilled

2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 pounds cherry tomatoes (about 2 pints), stemmed

1 cup all-purpose or white wheat flour

2 teaspoons baking powder

1 teaspoon fresh thyme leaves, finely chopped

1 cup grated sharp cheddar cheese

3/4 cup buttermilk

A few dashes of Tabasco or favorite mild hot sauce

 

Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in” the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.

Summer Tomato Dinner Salad

Summer Tomato Dinner Salad

6 red radishes, trimmed and thinly sliced

4 scallions, trimmed and thinly sliced

2 cans (15 1/2 ounces each) chickpeas, rinsed and drained

2 large tomatoes, cut into bite-size wedges

1 pint cherry or grape tomatoes, halved

1 C. avocado, peeled, pitted, and chopped

1/2 T. chopped fresh dill

3 T. lemon juice

2 T. dijon mustard

2 C. garlic-flavored olive oil

2 ounces garlic-onion fat-free croutons

3 C. goat cheese, crumbled

6 6 mesclun greens

 

In a large bowl, combine the radishes, scallions, chickpeas, tomatoes, cherry or grape tomatoes, avocado, and dill. In a small bowl, whisk the lemon juice and mustard. Slowly whisk in the oil. Set aside. Just before serving, add the croutons and cheese to the tomato mixture. Add the oil dressing and toss lightly. To serve, arrange 1 C. mesclun on each of 6 dinner plates and top with 1 2/3 C. tomato salad.

 

Yield: 6 servings

Calories: 310

Fat: 16g

Fiber: 9g

Rhubarb Vanilla Bean Jam

Rhubarb Vanilla Bean Jam

Rhubarb Vanilla Bean Jam

4 cups (480 grams) rhubarb, diced into 1-inch pieces

1/2 cup (100 grams) granulated sugar (or more to taste)

Juice of 1/2 lemon

1 vanilla bean, seeds scrapped from the pod

 

In a large saucepan, sprinkle the sugar over the rhubarb pieces. Add the lemon juice and vanilla bean seeds. Throw in the vanilla bean pod while it cooks for extra flavor. Bring to a boil over medium-high heat, reduce heat, and simmer for 20-30 minutes, or until the jam has thickened. If the jam is too tart for your liking, add more sugar a T. at a time until it reaches your desired sweetness. Remove the jam from heat just before it reaches your ideal consistency. Serve warm or chilled, spread over hot toast, spooned over vanilla ice cream, or stirred into Greek yogurt. The jam will keep for several weeks in the refrigerator.

Spring Orzo Salad

Spring Orzo Salad

2/3 C. orzo

1/3 C. finely chopped red bell pepper

1/3 C. finely chopped orange bell pepper

1/3 C. finely chopped and seeded tomatoes

1/4 C. quartered dry-packed sun-dried tomatoes

1/4 C. chopped scallions

1/4 C. chopped watercress

1 tsp. minced garlic

2 tsp. olive oil, preferably extra virgin

1/3 C. crumbled reduced-fat feta cheese

2 tsp. fresh lemon juice

Ground black pepper

 

Prepare the orzo according to the package directions. Meanwhile, in a medium bowl, combine the bell peppers, tomatoes, sun-dried tomatoes, scallions, watercress, garlic, oil, cheese, and lemon juice. Mix the orzo with the vegetable mixture until well combined. Season to taste with black pepper.

 

Yield: 2 servings

Calories: 343

Fat: 9g

Fiber: 4g

Blood Orange Thyme Upside Down Cake

Blood Orange Thyme Upside Down Cake

Blood Orange Thyme Upside Down Cake

4-5 blood oranges

3/4 cup (6 oz, weight) butter, softened and divided

1/2 cup brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 teaspoon dried thyme

1/2 teaspoon ground ginger

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

Preheat oven to 350-degrees F. Grate 1 T. of zest from oranges. Cut off tops and bottom of oranges. Carefully cut off rinds and pith of oranges from top to bottom, following curve of orange. Thinly slice oranges and remove any seeds. Set aside. Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place back in oven for 3 minutes. Remove from oven and whisk slightly to blend; spread evenly across bottom of pan. Arrange blood orange slices evenly over top of butter/sugar. Reserve any extra slices for garnish. Set aside. In a bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl beat together remaining 1/2 cup softened butter, granulated sugar, orange zest, thyme and ground ginger until slightly lightened in color, about 3 minutes. Scrape down bowl as needed. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract until smooth. Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed. Carefully spoon batter over blood orange slices in baking pan and gently spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35-45 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake. Serve with fresh whipped cream or vanilla ice cream.

Tangy Remoulade Sauce

Tangy Remoulade Sauce

2 T. Creole or whole-grain mustard

2 T. chopped green onion tops, green part only

1 1/2 tsp. prepared horseradish

1 tsp. chopped garlic

1 tsp. yellow mustard

1 tsp. hot sauce

1/2 tsp. Worcestershire sauce

1 T. fresh lemon juice

1 large egg

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 C. plus 2 T. vegetable oil

2 T. chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 T. drained and coarsely chopped capers

 

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

1 cup Ricotta Cheese

¼ cups Parmesan Cheese

1 whole Lemon, Juiced And Zested

¼ cups Chopped Basil

Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms

1-½ cup Flour

1 T. Baking Powder

1-½ cup Soda Water

Vegetable Oil, For Frying

More Lemon Slices For Serving

 

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!

Chilled Pea Soup with Mint

Chilled Pea Soup with Mint

1 T. olive oil

2 scallions, green parts only, cut into 4″ lengths

1 rib celery, trimmed and cut into 2″ lengths

1/2 medium onion, finely chopped

3 C. chicken or vegetable broth

4 C. peas, fresh or (thawed) frozen

1/3 C. fresh mint leaves + extra for garnish

ground black pepper

1/2 C. low-fat plain yogurt

 

Place the oil in a large pot over medium-high heat. Add the scallions, celery, and onion. Cook, stirring, about 5 minutes, or until the vegetables soften. Add the broth and bring to a boil. Add the peas and simmer for 10 minutes. Carefully transfer the mixture to the bowl of a food processor fitted with a metal blade or a blender (in batches, if necessary). Add the mint. Season to taste with pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves if desired.

 

Yield: 4 servings

Calories: 198

Fat: 5g

Fiber: 7g